The Technology Behind That Beautiful Thing Called Ice Cream Part II

by Chef Liran Gruda

If you haven't yet read "How I Build Ice Cream: 3% Boldness, 12% Creaminess, 100%Precision" now's the perfect time to start there.

High-Pressure Homogenization –The Cream of Stability

High-pressure homogenization in ice cream isn't a luxury — it's a necessity. It's a process in which the fat phase (cream, dairy fat, or plant oils) is broken down into ultra-small droplets using pressure of up to 250 bar, dispersing them evenly within the liquid phase.

Why does this matter?

• Smaller fat droplets create a stable emulsion
• The result is smoother, creamier texture
• Prevents fat "breaking" (i.e., frozen oil layers)
• Improves mouthfeel and creaminess

From my experience, this stage is critical in any ice cream formulation — especially for dairy-based or high-fat products (above ~6%), where texture and emulsion stability are key.

In most of my developments, I use 180-250 bar in two stages, depending on the type of fat and formulation.

For plant-base dice creams, this step is even more crucial. Fats like coconut oil, shea butter, or cocoa butter don't behave like dairy cream. They're harder to emulsify — and without proper homogenization, you'll notice fat separation or icy chunks right away.

The pressure“breaks” the fat droplets and distributes them uniformly, giving the ice cream structure, creaminess, and better shelf life.

Stabilizers - The Invisible Spine of Texture

Stabilizers are the unsung heroes behind every smooth scoop. They ensure that ice cream doesn't become icy, separate, melt too fast, or lose its shape — and they also improve texture and mouthfeel.

Key Groups of Stabilizers(Hydrocolloids)‍

Guar Gum: Source- Guar plant, Role in Ice Cream: Gentle thickener, softens texture

Carrageenan:Source - Red algae, Role in Ice Cream: Prevents syneresis, stabilizes proteins

CMC: Source -Synthesized cellulose, Role in Ice Cream: Body + freeze-thaw stability

LBG (Locust BeanGum): Source - Carob seeds, Role in Ice Cream: Prevents large ice crystals

Gelatin: Source -Animal protein, Role in Ice Cream: Softness, flexibility (popular in U.S.styles)

Proper use depends on:

• Fat percentage
• Product type (dairy, vegan, sugar-free)
• Freezing method
• Storage & distribution needs

We tailor custom stabilizer blends based on whipping process, production method, and transportation conditions.

Ingredient Function Table -What Every Component Really Does

Sucrose:Technological Role - Sweetness + PAC control, Texture Impact - Softens, FlavorImpact - Strong sweetness

Dextrose:Technological Role - Very high PAC, Texture Impact - Softens more, FlavorImpact - Mild sweetness

Erythritol:Technological Role - Sweetener + high PAC, Texture Impact - Icy texture, FlavorImpact - Cooling effect

SMP (Skim MilkPowder): Technological Role - MSNF + protein/water binding, Texture Impact -Adds body, Flavor Impact - Natural sweetness

Cream / Coconut fat: Technological Role - Creaminess + flavor, Texture Impact - Viscosity,Flavor Impact - Rich flavor

Inulin:Technological Role - Fat/sugar body substitute, Texture Impact - Adds stability, Flavor Impact - Neutral flavor

CMC:Technological Role - Prevents crystallization, Texture Impact - Smoothness,Flavor Impact - No flavor

Stevia:Technological Role - Potent sweetener – zero calories, Flavor Impact -Potential aftertaste

Water:Technological Role - Ingredient carrier, Texture Impact - Defines final texture, Flavor Impact - Neutral

Boutique vs. Industry - Not the Same Scoop

At Gruda, we work with both small artisanal gelato shops and large-scale industrial producers, using a variety of fats (dairy, parve, or plant-based) and with or without sugar.

Boutique Gelateria: Parameter - Ingredients: Natural, less processed

IndustrialProduction: Parameter - Ingredients: Stable, longer shelf life, transport-proof

BoutiqueGelateria: Parameter - Equipment: Pasteurizer, batch freezer

IndustrialProduction: Parameter - Equipment: Continuous pasteurization, homogenizer, extruders

Boutique Gelateria: Parameter - Workflow: Daily to weekly

IndustrialProduction: Parameter - Workflow: 24/7 automated production lines

Boutique Gelateria: Parameter - Formulation: Based on seasons, creativity

IndustrialProduction: Parameter - Formulation: Based on market demand, regulation, profitability

BoutiqueGelateria: Parameter - Advantages: Flexibility, creativity

Industrial Production: Parameter - Advantages: Volume, consistency, logistics-ready

In short — the development process is completely different, and precision in the lab is what makes it work.

Personal Scoop of Summary (With a Hint of Humor)

At the end of the day, ice cream isn't just about PAC or MSNF. It's that childhood memory. That dessert I always looked for on every menu. The first product I chose to develop— before I even knew what carrageenan was.

And if you ask me— nothing is more accurate than a scoop that brings a smile. Even if it's...tahini ☺

Want to Develop an Ice Cream With Us?

Whether you're a brand looking to break into the frozen market or a chef with a dream flavor - let's talk.

Visit www.gruda.co.il to learn more about:

• Developing frozen food products
• Our lab services